TASTE THIS!

Quinoa Salad with Berries and Watermelon

Summer SimplicityI cook sparingly in the heat of summer. And only if I absolutely have to. It's one of the perks of being a grown up- and post empty nest. We cook if we feel like it. And if we don't? We grab some baby spinach and chard, frisee and herbs and make a salad. We like to keep things simple.That's no surprise to you, I'm sure.I don't exactly do elaborate. We don't go for complicated around here. And goddess knows, we don't do formal. If we can toss together a bowl of fresh salad greens and herbs, and add some quickly cooked protein to make a meal of it, we're content. We might add strips of organic free-range chicken grilled with lemon and black pepper. Or a piece of wild salmon broiled with a touch of agave and lime. Perhaps an organic boiled egg. Or two. If we're lucky, some leftover cooked quinoa. Dinner in a flash.Quintessential summer.So today's post (and recipe) is a nod to the natural marriage of summer and simplicity. Get out of the house. Step away from the screen.Disconnect.Reconnect.

By Karina AllrichMake the quinoa in a rice cooker and you'll keep the kitchen the cool. This time I used Heidi Swanson'sSuper Natural Cooking ratio of two cups uncooked quinoa with three cups water. It turned out fluffy and perfect, and made enough to create a generous quinoa salad.My favorite summer meals are picnics. Don't worry if it's too hot to bake dark chocolate brownies. Make a no-cook, sugar-free vegan dessert plate with wedges of fresh watermelon, blueberries and strawberries. Add a mint leaf. Summer fruit is simply glorious as dessert.Light, refreshing, and fabulous.First make the quinoa:2 cups uncooked quinoa3 cups fresh waterPinch of sea salt, to tasteRinse the quinoa thoroughly in a fine sieve. Place the quinoa, water, and sea salt in a large to medium rice cooker, and cover. Cook until all the water is evaporated and the quinoa is tender. Scoop the cooked quinoa into a large bowl and fluff with a fork. Let it cool to room temperature.Meanwhile, prepare the fruit and baby greens.Ingredients:1.5 cups fresh blueberries, washed, picked over1.5 cups fresh strawberries, washed, sliced1.5 cups diced watermelon6 cups baby salad greensA handful of fresh chopped herbs: cilantro, dill, parsley and mintFor the dressing:1/2 cup extra virgin olive oilFresh squeezed lime juice from 1-2 limesCracked pepper, to tasteInstructions:When the quinoa has cooled, drizzle it with the extra virgin olive oil and toss well to coat, fluffing with a fork to separate the grains. Add the fresh squeezed lime juice and toss again. Season with cracked pepper, to taste. Taste test. Add more olive oil or lime as needed.

Add the blueberries to the quinoa, and toss lightly.

Distribute the baby greens on six plates. Add the quinoa and blueberries. Add the sliced strawberries and diced watermelon, and the fresh chopped herbs.And voila! A vegan gluten-free salad worthy of July Fourth. Cook time: Maybe 30 minutesServes six.

Recipe Source: glutenfreegoddess.blogspot.com

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